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ZANZIBAR CAFE

1036 W BRYN MAWR AVE, CHICAGO, IL 60660 · Restaurant

Inspection summary

ZANZIBAR CAFE has been inspected 5 times by Chicago Department of Public Health since August 3, 2016. The most recent inspection, on May 28, 2019, found no infractions.

1 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 3 times across 2 separate inspections, most recently on November 30, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on November 30, 2018. For example: THERMOMETERS PROVIDED & ACCURATE

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on November 30, 2018. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on June 6, 2017. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on June 6, 2017. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE AN EMPLOYEE HEALTH POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE A VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HANDWASH BOWL AT DISHWASH AREA. INSTRUCTED MANAGER MUST ADD A HANDWASH BOWL WITH RUNNING HOT AND COLD WATER AT DISHWASH AREA. PRIORITY FOUNDATION 7-38-030(C). NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • INSTRUCTED MANAGER MUST CALIBRATE FOOD METAL STEM THEROMETER FOR FOOD HANDLERS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED 1/2 INCH GAP AT FRONT DOOR SWEEP. INSTRUCTED MANAGER MUST RODENT PROOF FRONT ENTRANCE/EXIT DOOR.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • PREP AREA 2-DOOR AND 3-DOOR REACH IN COOLERS DOOR RUBBER GASKETS RIPPED. INSTRUCTED MANAGER MUST REPLACE/REPAIR DAMAGED DOOR RUBBER GASKETS.
  3. Canvass Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SPLASH GUARD IS NEEDED AT ON BOTH SIDE OF THE COUNTER TOP WERE COFFEE AND FOOD IS HANDLED.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • AN EXPOSED HAND SINK IS NEEDED AT DISH ROOM/MAIN PREP AREA.SAID SINK MUST BE INSTALL UNDER CITY PLUMBING CODE.SOAP AND PAPER TOWELS/HAND DRYING DEVICE MUST BE PROVIDED. MOST OF THE PREP FOOD IS DONE AT REAR MAIN PREP AREA.
  4. Canvass

    9 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO SOAP PROVIDED AT ONLY EXPOSED HAND SINK IN PREP AREA. MANAGER PROVIDED SOAP BAG FOR SOAP DISPENSER,HOWEVER UNABLE TO DISPENS SOAP DUE TO NO SOAP DISPENSER AT EXPOSED HAND SINK.UPON MY REQUEST DISH SOAP WAS REMOVED FROM ONE BOTTLE TO THE OTHER LABELED BOTTLE AND STORED AT EXPOSED HAND SINK FOR HAND WASHING.SOAP AND PAPER TOWELS/HAND DRYING DEVICE MUST BE STORED AT EXPOSED HAND SINK FOR PROPER HAND WASHING. CRITICAL VIOLATION:7-38-030
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD NOT PROTECTED DURING STORAGE,OBSERVED LID AT DISPLAY PREP COOLER IN POOR REPAIR: GRIMED,BROKEN WITH HANGING MATERIAL DUCT TAPE USED TO SEAL INSIDE LINER OF THE LID OF THE UNIT.UNCOVERED READY TO EAT FOOD(BEEF,SLICED TOMATOES,CHEESE,ETC)ARE STORED INSIDE THE UNIT.NEED TO REPLACE SAID LID.TEMPORARY MINIMIZE THE FOOD STORAGE IN CONTAINERS AND PROVIDE LIDS. SERIOUS VIOLATION:7-38-005(A)
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • THREE COMPARTMENTS SINK BACKING UP WASTE WATER(SOLID GREASE AND FOOD PARTICLES) WHEN WATER IS RELEASE FROM OTHER COMPARTMENTS OR FAUCET IS TURNED ON. INSTRUCTED TO REPAIR CAUSE. SERIOUS VIOLATION:7-38-030
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • PLASTIC UTENSILS USED FOR CUSTOMERS MUST BE PROPERLY STORED:INVERT.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SPLASH GUARD IS NEEDED AT ON BOTH SIDE OF THE COUNTER TOP WERE COFFEE AND FOOD IS HANDLED.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE FOOD AND FOOD PRODUCTS STORED UNDER THE WASTE PIPE IN BASEMENT STORAGE AREA MUST BE RELOCATED OR ENCASE SAID PIPE
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR WITH DEBRIS UNDER THE THREE COMPARTMENT SINK AND AROUND GREASE TRAP. FLOOR DRAIN UNDER THE SAID AREA WITH GRIME/SLIME BUILD-UP,NEED TO CLEAN AND MAINTAIN
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • RAW WOOD PANEL BEHIND THE CHEST WHITE FREEZER BEHIND FRONT PREP/SERVING COUNTER SURFACE IS POROUS,NOT CLEANABLE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL..
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • AN EXPOSED HAND SINK IS NEEDED AT DISH ROOM/MAIN PREP AREA.SAID SINK MUST BE INSTALL UNDER CITY PLUMBING CODE.SOAP AND PAPER TOWELS/HAND DRYING DEVICE MUST BE PROVIDED. MOST OF THE PREP FOOD IS DONE AT REAR MAIN PREP AREA.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST PROVIDE ICE SCOOP CONTAINER TO STORE ICE SCOOP AT FRONT SERVING AREA
  5. License

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NO BACKFLOW PREVENTION DEVICES AT 2 COFFEE MACHINE WATERLINES. FOUND NO SPLASHGUARDS AT EXPOSED HAND SINK. MUST PROVIDE.

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